Preheat oven to 425F. Place whole chicken on an elevated baking rack in a roasting pan. I usually line my roasting pan with tinfoil for an easier clean-up (totally optional). If you are pressed for time, stuff the fresh herbs into the cavity of the chicken. If you have some extra time, finely chop the herbs and mix them with the butter.
Use paper towels to pat dry - this is important. If the chicken is not dry, the butter won't stick well and then the salt won't stick to the butter.
Use a silicone rubber band or other method to tie the legs together. Generously sprinkle freshly ground black pepper all over the chicken and begin spreading the butter over the chicken in a thick layer. You want to concentrate on the breasts and thighs for the most part.
Pack handfuls of coarse salt onto the chicken, taking care to avoid the wings. The skin is so thin on the wings that they wind up tasting too salty.
Keep packing salt onto the butter until the chicken is well coated.
Roast for 90 minutes or until a thermometer reads 160F at the thickest point of the thigh.
Remove and allow to cool for at least 10 minutes. Once cool, crack the salt crust and gently scrape off until all of the salt is removed.
Carve, serve and Enjoy!
Salt Crust Roasted Chicken Recipe
Amount Per Serving
Calories 313Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 8g40%
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.